Presented at the 35th Annual Meeting of the Institute of Food Technologists, Chicago, Ill., June 9–11, 1975.

This work was supported in part by the California Dry Bean Advisory Board.

The authors are indebted to Dr. D. G. Guadagni for his cooperation and guidance; to Eufrocina M. Zaragosa for assistance in the preparation of some of the samples; to Carl L. Tucker for authentic samples of several isogenetic dry bean varieties; and to Dr. R.M. McCready for facilitating some of the chemical analyses.

Reference to a company or product name does not imply approval or recommendation of the product by the U.S. Dept. of Agriculture to the exclusion of ofhers that may be suitable.

ABSTRACT

Direct comparisons were made on the content and retention of thiamine, pyridoxine, niacin and folacin in quick-cooking (large Lima, pinto, pink, blackeye) beans prepared from authentic, chemically characterized lots of commercial dry beans. Significant losses occurring during cooking and their relationship to cooking time differentials were determined and the vitamin levels in cooked beans compared with ofher outstanding sources of B-complex vitamins. Data show dry beans are a good source of B-complex vitamins, but levels vary considerably with bean type and processing/cooking methods. Cooked, quick-cooking Lima and blackeye beans had slightly higher levels of all four vitamins than standard cooked beans, but standard cooked pink and pinto had higher levels of thiamine, pyridoxine and niacin; folacin differences were inconsistent. There was no consistent relationship between vitamm content and cooking time. Cooked blackeye, large Lima and pink were equivalent or higher than beef liver or wheat germ with respect to thiamine, better sources of pyridoxine than yeast or wheat germ, but lower in niacin than liver. With respect to folacin, blackeye beans are a better source than liver, wheat germ or yeast and large Lima and pink are equal or better than beef liver or yeast.